Start the skillet: Set a 10-inch nonstick or well-seasoned skillet on the stove over medium heat.

Add the olive oil to the skillet and let it warm for a few seconds.

Add the chopped onion and chopped green bell pepper to the skillet.

Sprinkle 1/2 teaspoon of the kosher salt over the vegetables.

Cook the onion and pepper, stirring often, until the onion is soft and the pepper is tender, 6 to 8 minutes.

Add the tomato paste to the skillet.

Stir the tomato paste into the vegetables for 1 minute, until it smells a little sweeter and looks a shade darker.

Pour the diced tomatoes and all of their juices into the skillet.

Add the black pepper and red pepper flakes, then stir everything together.

Simmer the tomato mixture over medium heat, stirring now and then, until it looks thick and jammy instead of watery, 5 to 7 minutes.

While the tomatoes simmer, crack the eggs into a medium bowl.

Add the eggs: Add the remaining 1/4 teaspoon kosher salt to the bowl and whisk until the yolks and whites are fully mixed.